Yummy for Lunch Dinner or any time of day!
- Fresh Asparagus, stems removed
- 200g7oz Sliced Mushrooms
- 150g/6oz Frozen Spinach, thawed and drained
- 1 Onion sliced
- 1 Garlic Clove, crushed
- 1 Large Wudy Sausage, sliced
- 8 Eggs, beaten
- 1 Cup Milk
- 50g/2oz Feta Cheese, crumbled
- 1/3 Cup Parmesan Cheese
- 100g/4oz Shredded Mozzarella
- Cherry Tomatoes sliced for on top
In a pan over medium heat, saute the onions in a tablespoon of butter. When they start to soften add the mushrooms and garlic. After 5 minutes add the spinach and cook for 3 more minutes. Remove from heat and stir in the wudy sausages.
In a bowl, whisk the eggs and add milk and parmesan. Season with salt/pepper.
Butter grease a 28cm pie dish and cover the base with the mushroom and spinach filling. Top with crumbled feta cheese then pour over the egg mixture. Top with shredded mozzarella to cover the eggs. Place a few asparagus and cherry tomatoes on top and bake in oven 180C/350F for 45 minutes or until set and slightly browned on top.